PICCOLINI RIBBON PASTAS

PICCOLINI RIBBON PASTAS :-

NEEDED:-

PICCOLINI MINI FARFALLE - 1 CUP

CARROT - 1 ( CUT INTO THIN STICKS)

CABAGE - 50 GM ( CUT INTO THIN STICKS)

(BEANS , CAPSICUM, CAULIFLOWER OPTIONAL) - 50 GMS

ONION - 1 SLICED LENGTHWISE.

AJINOMOTTO - 1 PINCH

CHINGS SOY SAUCE - 1 TSP

GREEN CHILLI SAUCE - 1 TSP

MAGGI HOT AND SWEET TOMATO CHILLI SAUCE - 1 TBLSPN.

WHITE VINIGER - 1/2 TSP OPTIONAL.

OLIVE OIL - 2 TSP.

METHOD :-

COOK PASTAS IN 4 CUPS OF WATER FOR 15 MINUTES TILL IT BECOMES TENDER. REMOVE FROM FIRE AND STRAIN IT . SPRAY SOME OLIVE OIL AND KEEP ASIDE. HEAT OLIVE OIL IN A PAN ADD ONION., CABBAGE., CARROT AND SAUTE WELL. ADD AJINOMOTTO., WHITE VINEGAR., SOY SAUCE., CHILLI SAUCE., TOMATO SAUCE . ADD COOKED PASTAS ., STIRR WELL. SERVE IT WITH TOMATO KETCHUP